Peanuts and chipotle combine perfectly for an out-of-this-world sauce that will bring the best out of your chicken tostadas.
The first thing I want to say is that I cannot take full credit for creating this recipe. I am a big fan of Chef Marcela from “Mexican Made Easy” on Food Network. She asked all of her followers to create one of her dishes for a picture contest and as I looked through her cookbook, this recipe caught my attention. Mostly because there was no picture included, so I had visions of how it would look on my plate…LOL! I did adjust the ingredients slightly to suit my taste, bumping up the chipotles and adding water to help make the sauce easier to blend. I was never a fan of peanuts in my food, but was so pleasantly surprised when I tasted the finished dish! Wow!! I am so glad I tried it. Thanks to all the Hispanic chefs who continue to inspire me and who keep teaching me… That’s what it’s all about.
Puree the tomatoes, peanuts, peanut butter, chipotles, water and bouillon in blender until smooth. Season with salt and pepper.
Heat 1 tablespoon of canola oil to medium heat in a large skillet. Add the sauce from the blender, add the chicken. Cook for 20 to 25 minutes until the sauce is reduced and becomes thick. Sprinkle with sesame seeds, serve with warm corn tortillas, tostadas and garnishes.
Note: I did not have unsalted peanuts when I prepared this dish, so I just used salted cocktail peanuts and made sure to taste my sauce for salt before adding any more salt to the recipe.